This week, Jeff Scott from Bloomington is grilling up Jerk Fish with Grilled Pineapple Salsa. Check out his recipe below.
Jerk Fish with Grilled Pineapple Salsa
4 6 oz. Fish Fillets (firm fish such as Tilapia or Swordfish)
Juice from a half of lime
1-2 tsp Jerk Seasoning - recommend Walkerswood Jerk Seasoning
3 T. Vegetable oil - divided
Rinse the fish and pat dry. Place fish in shallow dish. In small bowl, combine jerk seasoning, 1 tsp. oil and lime juice. Spread over fish then cover dish with cling film. Chill in refrigerator for 30 minutes up to 2 hours. Remove dish 10-15 minutes prior to cooking.
Heat grill to med/high heat. Lightly oil the grate using a paper towel so fish does not stick. Cook fish 3-4 minutes over direct heat, depending on thickness of fish. Turn fish and cook for 3 minutes. Fish is done when it flakes with a fork.
*COOK'S TIP* If seasoning is too hot or spicy, add ½ tsp brown sugar or more to bring down the heat.
Grilled Pineapple Salsa
3 Tablespoons Fresh Lime Juice
1 Pineapple, peeled, cored and cut crosswise into ½ inch slices
¼ cup Chopped Red Onion
1 Jalapeno Pepper, seeded and minced
2 Tablespoons Diced Red Pepper
2 Tablespoons Finely Chopped Fresh Cilantro
Drizzle or brush pineapple with olive oil then sprinkle lightly with kosher salt on both sides. Place pineapple on grill over direct heat. Grill for 5-8 minutes then turn over, let cook for another 5 minutes or until pineapple is nicely caramelized and soft.
Remove pineapple and let it rest for 5-10 minutes. Dice into bite size pieces.
In a large bowl, combine remaining ingredients and mix well. Serve with the jerked fish.